My Italian Easter Feast 2012

After celebrating Jesus’ resurrection at church, you can celebrate together around your dinner table!

Featuring lamb chops with several side dishes, this menu has an overall Italian theme. Italians enjoy eating their meal in courses, not because they eat so much–each serving is generally small–but because they like to appreciate the tastes and textures of each dish.

After the appetizer, I’m suggesting two first course dishes–you may opt to serve just one, or both. While first course dishes are being heated and enjoyed, the lamb chops are baking. My Easter Feast includes two desserts which are festive and conveniently prepared beforehand. As with the first course options, you may decide to serve one–or both.

If you’re hosting a group for Easter dinner, consider having different ones in the group prepare one of the dishes–bring them all together for a “coordinated potluck”!

(I’ll post the recipes for each of these dishes during the month of March 2012 and link the photo to the post once the recipe is posted. If there is not link when you click on the photo, it means the recipe has not yet been posted, but it will be soon!)

Quick and easy. Purchase some jars of antipasto favorites…roasted peppers, marinated mushrooms, artichokes hearts, salami…add a few fresh cherry tomatoes and mozzarella balls…a drizzle of Balsamic vinegar if you wish, and you’re good to go. Or, if you prefer, you can marinate your own mushrooms and artichokes and roast your own peppers.

I generally prefer to serve water with the meal, but with the Antipasto Skewers, I’ll be serving my Italian Lemonade. Who doesn’t love a glass of Homemade Lemonade? Add some fresh basil leaves for an Italian twist on a family favorite!

My first course will be my Twin Soups–a rainbow of color for spring!

These are all made following the basic recipe I posted last year for 1-2-3-4 Soup. In the spring, I enjoy playing off of the spring colors by serving up two soups together for a unique Twin Soup presentation. In the post about Twin Soups (coming soon!) I’ll show you photos of how to serve them together…

Here’s Beet and Zucchini…or you might try…

Carrot and Broccoli…

If soups just “aren’t your thing”, you could instead serve my Spinach and Mushroom Lasagna. Or if you want to be really Italian, serve both a soup and a lasagna!

This was the first course at my daughter’s wedding reception dinner. The exceptional combination of flavors make it a wonderful choice off of the menu.

The Fresh Green Bean and Asparagus Vinaigrette (which can be served warm if you prefer) has a delightful basil and lemon vinaigrette and is garnished with toasted almonds and shavings of Parmesan. The Grated Carrot Salad is an old favorite–I love how the bright orange color brightens the plate, the crisp carrots lightly dressed with olive oil and vinegar.

They’re soft and light and besides, they’re convenient since they use the same dough as I’ll need for my Resurrection Rolls on Easter morning. (Recipe posted soon!)

For dessert I’ve got two choices. I love traditions. And I encourage cooks to find a signature recipe–something that people will actually be expecting them to serve, or bring to the potluck. And so I’m going to stick with making one of my two traditional Easter desserts from last year’s menu…Easter Meringue with Lemon Curd...

Everything on the menu, except the lamb chops, can be prepared on Friday or Saturday: the appetizers, the soups, the lasagna, the two veggie salads and either dessert. So let’s get started! Check out my Blog or Recipes section for each of the recipes over the next several weeks.

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